Let’s close the week with a little international flavor, because there does exist a food world outside San Francisco, and oftentimes, that world can be very interesting. And important to see, particularly when discussing the future of cooking and modernist cuisine in particular.

Two years ago, while building Benu, Corey Lee spoke about how the culinary world has become a smaller place in recent years, enabling chefs to share more and learn more from each other:

Q: Who — or what — has influenced your personal expressions?

A: Certainly eating is the obvious one. You go somewhere amazing to eat and it makes an impression on you. Travel is a really important one. The world is just a smaller place than it was before, and chefs have more opportunity to interact with other chefs, whether it’s at an event or even just via email. That exchange of information and ideas wasn’t happening that long ago.

Sparked by events like Madrid Fusion (now 10 years old!) and chefs like Ferran Adria, the global influences continue in new arenas and among new generations of chefs.

Which brings us to Dominique Crenn, chef-owner of San Francisco’s Michelin-starred Atelier Crenn. She recently participated in France’s Omnivore Food Festival, and upon return, she kicked off what she’s calling a “Dialogue” dinner series.

For the inaugural run, Crenn hosted Pure Berlin and chef Miles Watson. Together, they created an 11-course dinner (above), alternating the first 10 courses, and then doing the finale together.

“Dialogue is very important to me,” she says. “To be able to connect with other chefs, to have them come here or me go there. It’s important to cook together.